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Quail With Rice

 Quail With Rice
I discovered this recipe almost 20 years ago. Quail is a family favorite every fall when my husband goes hunting. It's an elegant meal, using only one skillet, so there's hardly any cleanup or fuss. —Lenora Picolet, Dwight, Kansas
4 ServingsPrep: 10 min. Cook: 35 min.


  • 4 bacon strips, halved
  • 8 quail (about 2 pounds)
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/2 cup minced fresh parsley
  • 2-1/2 cups chicken broth
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning


  • In a large skillet over medium heat, cook bacon until partially done.
  • Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail
  • in drippings. Remove and keep warm. Saute carrots, onions and
  • parsley in drippings until tender. Add broth, rice, salt and
  • lemon-pepper; bring to a boil. Place quail over rice; place one
  • bacon strip on each. Reduce heat; cover and simmer for 25-30 minutes
  • or until the rice is tender and quail is cooked. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 741 calories, 40 g fat (12 g saturated fat), 181 mg cholesterol, 1,204 mg sodium, 42 g carbohydrate, 2 g fiber, 50 g protein.